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Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1hour
  • Yield: 6 servings 1x
  • Category: Main Course, Stew
  • Method: Stovetop
  • Cuisine: Puerto Rican

Description

 This Asopao de Pollo is a flavorful and comforting Puerto Rican chicken and rice stew! Tender chicken, fragrant spices, and a medley of vegetables simmer together in a rich broth, creating a hearty and satisfying meal.

Ingredients

Units Scale
  • 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons sazón seasoning with achiote
  • 1 tablespoon adobo seasoning
  • 8 ounces tomato sauce
  • 4 cups low-sodium or no-sodium chicken broth
  • 1 cup medium-grain rice
  • 1 cup frozen or fresh peas
  • 1 cup sliced green olives (optional)
  • 1 bay leaf
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Lime wedges, for serving

Instructions

  1. Brown Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides.
  2. Sauté Vegetables and Spices: Add onion, bell peppers, and garlic to the pot. Sauté until softened. Stir in cumin, oregano, sazón seasoning, and adobo seasoning. Cook until fragrant.
  3. Simmer with Liquids: Pour in tomato sauce and chicken broth. Bring to a simmer.
  4. Add Rice: Stir in rice and bay leaf. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and chicken is cooked through.
  5. Add Peas and Olives: Stir in peas and olives (if using). Cook for 5 minutes, or until peas are heated through. Season with black pepper to taste.
  6. Serve: Remove bay leaf. Ladle asopao into bowls and garnish with cilantro and parsley. Serve with lime wedges.

Notes

  • Adjust the stew’s consistency by adding more broth if needed.
  • Monitor the rice during cooking to prevent it from becoming mushy.
  • Add a splash of white wine or a pinch of saffron for extra flavor.
  • Substitute cilantro with more parsley or fresh oregano if preferred.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 400
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 80mg

Find it online: https://emilyquickdinners.com/asopao-de-pollo-puerto-rican-chicken-and-rice-stew-recipe/